These Halloween Bloody Red Velvet Cupcakes are a delectable and macabre dessert to share at Halloween parties!
![Halloween Bloody Red Velvet Cupcakes](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpVWopGSq5ByQTxIvAJEcJLzUNrMP3B5Q9R_B7EjhBHv2AHs4VLe1kjFQUqu2BP14lCaiueuI-GbjuRAz5r9JxxWjBfG1IWilz5_TUxATvUjmrYWyv1Fyv7qtEOjSGX2nXRjHTnd6cBJiC1grhCfkhsnc80GLX0FXUXIt28nr1nEmsh6Kpap45YpL7/s16000/Bloody-Cupcake-Single.jpg)
![Halloween Bloody Red Velvet Cupcakes](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM0GwmQKtFLTZ_kk6stWCoXBFjT_cj5NB7SZMeUosp6-7TRLuHOvpLwgmDb4VsaNrGyUvO3lqXAbA7jdkksLmBJU-s9mu4R-RwPQbRJ3y5iIhFWt4G-MQnLtvpuUQbBMGVJK1a5ZqsUikrsiCqK_i-ppDhgOzd1F6kIk9Pom3H4PNUWnZDzYzhLfvE/s16000/Bloody-Cupcake-Pan.jpg)
Mix up the red velvet cupcake batter according to recipe below. Use a large scoop to fill cupcake liners about ¾ full and bake for about 20 minutes.
![Halloween Bloody Red Velvet Cupcakes](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoeWhZlXLzkPh8H6YKzV00Z15gYAcf5sgkIH3w94p_P6O2SGMoiGATv6wA-ABu5OAbpJJ-gjaaNZK3ci3_4E9u9lwT-BT2czD8fadoMurkHJLqp9fS3GO9Muws4RhMate3_7XFUKNS3O1hV1WPBX3-xyEQ92CTXTfi2qinVjAX6IbFyaoqjPks1NPg/s16000/Bloody-Cupcake-Raspberry.jpg)
While the cupcakes are baking, make a homemade raspberry coulis to use as "blood" on the cupcakes. It's so simple, and it tastes delicious! If you would like to skip this step, you can use a strawberry or raspberry dessert sauce, jam, or a blood red glaze or icing.
Combine the coulis ingredients in a saucepan, and simmer over low heat until the mixture is slightly thickened. Strain the coulis mixture over a small bowl to remove the seeds and to give the mixture a smooth texture. Allow the mixture to cool, and then store coulis in the fridge until ready to use.
![Halloween Bloody Red Velvet Cupcakes](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOSdxAgAFWHG1ahZMHjskPHzetWMxN4gUsVV1oIA_cUziuaPinQZhmRHn2UhKG054-uwb7CWyl-vByhee32vAGYzDdeapkGwBhKMEMD1YxPJxdWzaP4SNjOkV-uobaHq6vDfoHqXwAKrqXa11yIyRPn1xdDYEDxkeeePzg5zzMmCMvptX8FCxqkCHa/s16000/Bloody-Cupcake-Cool.jpg)
Let the cupcakes cool in the pan for 5-10 minutes. Carefully remove the cupcakes to cool completely on a wire rack.
![Halloween Bloody Red Velvet Cupcakes](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN0au95rlLDBz2fAtHohMrcuMN0AuWU73hGT4JDLAn7AC8u2jWTtIv8LndoLKzfA432HlB68dwOvCLs41cnkzs5E5JAj_Bx6XYMp4Uec1GcIai5bIYI1OfFzwNdu1GWmybVUi3X2R6LsHoLQCuZzbYjsjN7qLYb63n_O9Y3Rtbfuk5sP3kBIwijQ7R/s16000/Bloody-Cupcake-Frosted.jpg)
Place each cupcake into a second paper liner. This will make for a cleaner experience while decorating, serving, and enjoying the cupcakes.
Whip up the cream cheese frosting (literally and figuratively). Scoop the frosting into a piping bag with a large star decorating tip. Pipe a generous swirl of frosting on the top of each cupcake.
![Halloween Bloody Red Velvet Cupcakes](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI1Vk4NJ14HlbrPKvDrPOzLyV4GNRopN8g4ymBA8mb7Tlbtcdjbhk1hMyxjg9TdowmCcQAWaVrK2aRl_cXlIijvwMRDrkESaV-vuPLL3lc9ETiTVj-6SgePuKwDh4PKYPRj-b0QVR6A7-Ri8NMSazQxeWxuaFSSnZaZ_190Luaxo_KWR6nQP-FZumw/s16000/Bloody-Cupcake-Overhead.jpg)
![Halloween Bloody Red Velvet Cupcakes](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggVb9G3RYTSIFH7cEKu_-kEKfjSaOZNN9mdW7lnfsZscPakht0by8hAqfaorhv1nQOv4yT2mz7sIjjy-yYH00D3BHWBI94FONnFY77be6IelKzNwHUpRsTmWjvafss9e8-SGHbHvoNAmdoForSl-vlCZLZGAZLr7_94PbAssNi8OdI-3yOPI8YN3ms/s16000/Bloody-Cupcake-Plate.jpg)
Like revenge, these cupcakes are best served cold. I would recommend serving them right after decorating, but the cupcakes can be stored in an airtight container for up to three days.
![Halloween Bloody Red Velvet Cupcakes](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGzrTuALSaGjHtA4-KNkSKO95-MDm7arJ3X5t4C-Ssu5D0dG0t1Hc7PqL2I4CHWQMrWNKUOP7SazG-i6vQkmEJHHW5R1aS2ZSZ-aO_NGP0ZXIFq4rWXfWKwIt6wTrzk-XFbbW6-KFvtO5al2EfX7YeIuk-qnSM-ppDviKEnwPud0A-1oD3IzFAdV-W/s16000/Bloody-Cupcake-Bite.jpg)
Halloween Bloody Red Velvet Cupcakes
Servings: 12-14 cupcakes
Prep Time: 30 Minutes
Cook Time: 20 Minutes
Red Velvet Cupcake Ingredients:
- 1 ¼ cup flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 Tablespoon cocoa powder
- ¾ cup sugar
- ¾ cup oil
- 1 egg
- ½ cup buttermilk
- ½ Tablespoon liquid red food coloring
- 1 teaspoon vanilla
- 1 teaspoon vinegar
Red Velvet Cupcake Directions:
- Preheat the oven to 350º F. Line a cupcake pan with paper liners and set aside.
- In a medium bowl, whisk together the flour, cocoa powder, salt and baking soda.
- In the bowl of a stand mixer, combine the sugar, egg and oil.
- In another medium bowl, whisk together buttermilk, vanilla, food coloring, and vinegar.
- Add the red buttermilk mixture to the bowl of the stand mixer and combine well.
- Pour the dry ingredients into the bowl and mix well. Scrape the sides and mix again.
- Divide the batter evenly among the cupcake liners (about ¼ cup each), filling approximately ⅔ full.
- Bake cupcakes in preheated oven for 18-20 minutes or until an inserted toothpick comes out clean.
- Allow the cupcakes to cool completely before decorating.
Raspberry Coulis (Blood) Ingredients:
- 12 oz fresh raspberries
- ½ cup sugar
- 2 teaspoon lemon juice
- Zest from one lemon
Raspberry Coulis (Blood) Directions:
- In a saucepan, combine the raspberries, lemon juice, sugar and lemon zest.
- Simmer over low heat for about 20 minutes or until slightly thickened.
- Pour through a strainer into a small bowl and allow to cool.
- Store coulis in the fridge until ready to use.
Cream Cheese Buttercream Frosting Ingredients:
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 4 cups powdered sugar
- 1 teaspoon salt
- 1 teaspoon vanilla
- 2-3 Tablespoon milk (if needed)
Cream Cheese Buttercream Frosting Directions:
- Using a standing mixer with a paddle attachment, combine the softened butter, cream cheese, vanilla and salt. Cream until smooth.
- Add in the powdered sugar and mix on slow speed until combined. If the mixture looks dry, add in one tablespoon of milk. Whip on high speed for a minute.
- Transfer the frosting to a piping bag fitted with a large star decorating tip.
Bloody Red Velvet Cupcake Decorating Directions:
- Place each of the cooled cupcakes into a second cupcake liner.
- Pipe a swirl of frosting on the top of each cupcake.
- Drizzle a spoonful of chilled coulis over the frosting, allowing it to drip down the sides.
Tips:
- Storage: Refrigerate cupcakes in an airtight container for up to 3 days.
- Freeze: Cupcakes can be frozen for up to 3 months! Be sure that the cupcakes are completely cool, unfrosted, and are wrapped well in plastic wrap, and then placed in a freezer bag. Before frosting and serving, thaw cupcakes in the fridge overnight or for a couple of hours at room temperature.
![Halloween Bloody Red Velvet Cupcakes](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1MDjRBqtLaVCuydrn6wUKWKlJxp2DQQ3zMFaS274Wj1JWqTBzS5-bfvmiyZt6V80cxzIRvkSpm2caydoth5SfoHKaG9b0D1rQsAimACJYE4lKmesKaF7yfT-AdVwwT74STOU6_lPt0T0xdB1bdSayQyRyCNCqWH5cCBCGDr05i7JK5UW6RQOAkTxl/s16000/Bloody-Cupcake-Rack.jpg)
These Halloween Bloody Red Velvet Cupcakes are a delectable and macabre dessert to share at Halloween parties, and I hope you try them for yourself! If sprinkles were added, that would take these cupcakes from ghastly to gleeful as a festive Christmas dessert idea. If you decide to give this recipe a try, I'd love to hear all about it! Please share your creations on Instagram, Facebook, or leave a comment/photo on the project pin on Pinterest!
If you like this recipe, don't forget to Pin, Like, and Share!
![Halloween Bloody Red Velvet Cupcakes](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCpcKqpXkhxBON0dn27JfiCiytYTusU5ZvJot6CVTA6hIIiERdmMj_F7robnfiD6yO4BCoeEOa-ptQQgaP9AhLAdiReJtbRdY9jLeyKA8hdfpeXTnusDvx5mWB_TmGnWVIS6OQhh63dXve9-r0WGJSwgvxxBRr5SW4MHO3MptJ9ZdpDh5I1nFToDyT/s16000/Bloody-Cupcake-Pin.jpg)